Cobb Salad
     

 
 

Cobb Salad

 
  Ingredients
   

Salad:
3 hard-cooked Eggs, peeled
8 Bacon slices
1 head Romaine Lettuce, leaves separated and torn into bite-size pieces
2 cups Watercress, chopped (tough stems removed)
4 cups cooked Turkey or Chicken, diced
2 Avocados, pitted, peeled and diced
2 Tomatoes, chopped
1/4 pound Roquefort Cheese

Dressing:
1 ounce Roquefort Cheese, crumbled
1/4 cup Red Wine Vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 clove Garlic, minced
1/4 teaspoon Salt
1/2 teaspoon coarsely ground Black Pepper
1/3 cup Extra-Virgin Olive Oil
Several long Chive lengths for garnish

  Preparation  
  Salad:
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. Make a bed of lettuce on a platter, shallow bowl, or individual serving plates.

Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes. and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.

Dressing:
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste.
While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths.

Serve immediately. Pass the remaining dressing at the table.

 



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